rippper
Meat Mopper
Did a 13 lb butterball...Brined for 24 hrs with a basic brine, koser salt, brown sugar, cajun spice,bay leave, garlic powder, and onion powder. Rinsed, patted dry then put a few pads of butter under each breast and thighs. rubbed with olive oil and rubbed in some bbq rub with a few sprinkles of Tony Chachere's.Into the smoker at about 260 with a couple of pans of mesquite to follow. When I.T. hit 155 pulled probe from breast and inserted into thigh, reduced temp to 230 till I.T was 165 at thigh. Used the "scraps" to make some smoke turkey salad for lunch .....
At I.T. of 155
Not much carving skills.....but it tastes great...
At I.T. of 155
Not much carving skills.....but it tastes great...
